​ Raspberry Cream Chia Pudding

by Niulife / Emma Swanston (Better With Cake)

Makes approx 3-4 serves of all natural, subtly sweet, deliciously creamy, seriously healthy, vanilla spiked, berry-licious chia pudding

Ingredients –

For the vanilla bean chia pudding;

3 cups hot water + 6-8 Tablespoons of Niulife Organic Coconut Milk Powder (for a creamier pudding use up to 12 Tablespoons)

1/2 cup of chia seeds

1-2 teaspoons of cacao nibs

2 teaspoons of vanilla bean extract

A pinch of salt

Optional add-ins

Up to 1 Tablespoon of Niulife MCT Oil – for brain boosting energy


For the smashed raspberries –

1 cup of raspberries, mashed roughly with a fork to make a jam


Method –

1 – Place milk and chia seeds (and optional extras, if using) into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (I do mine overnight). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled into a clump at the bottom of the bowl.

3 – Once your pudding is nice and thick, taste and adjust sweetness if necessary, you could adding a little maple syrup, honey or vanilla if you like your pudding on the sweeter side but I thought it was perfect just as it was.

4 – To serve – layer evenly between 3-4 bowls or cute little mason jars – mashed raspberries, – chia pudding then top with coconut yogurt (or yogurt of choice) and pile on some extra raspberries and garnish with fresh mint if you’re feeling fancy. Devour!